The saltwater fish a whiptail is known not only the extravagant appearance, but also the fact that she consists of 75% of fat. Meat its gentle, practically without bones also contains a lot of the useful and easily acquired substances. For preparation usually use only fillet or a brainless carcass and a tail. Dishes from it can be cooked various and all of them will differ in special juiciness.
It is required to you
- - whiptail;
- - lemon;
- - eggs;
- - flour;
- - sour cream;
- - onions, carrots;
- - vegetable oil;
- - white wine;
- - spices.
Instruction
1. Before cooking of a whiptail pay attention to subtleties of preparation of this fish. It is the best of all to bake it in an oven, having added with various vegetables if necessary. It is also possible to fry in oil or on naked flame, but to do it quickly. Isn't suitable for suppression and cooking of fillet at all – the soft and watery meat of a whiptail will become simple to remind more porridge. It isn't required to pickle fish too long, it is enough to sustain of her in herbs, spices, lemon juice or a white type of 10 minutes.
2. To prepare the whiptail fried in batter take fillet of one large fish and cut it across small pieces. Their thickness has to be no more than 2 cm. Properly sprinkle everyone lemon juice. Then take a bowl for preparation of batter and break in it one egg. Add 2 tablespoons of sour cream of average fat content and the same amount of flour. Quite dense weight has to turn out. Put in the made batter favourite spices for fish, pepper and salt to taste. Prepare a flat plate with bread crumbs. Heat a frying pan on strong fire and pour in it in 100 g of vegetable oil, it is better olive. Dip each piece of fillet at first in batter, and then in crackers and lay out on a frying pan. Fry pieces on several minutes from each party. Prepare a whiptail on the silnomoyena and you watch that in a frying pan constantly there was a large amount of oil. Removing a fried fish from a frying pan, display it on the plate laid by a napkin – it will absorb in itself excess fat.
3. For preparation of the baked whiptail take a fish trunk weighing about a kilogram. Clean it from scales, separate the head and a tail, draw and wash out a baking plate a stream of cold water. Cut a carcass across on portion pieces, no more than 4 cm thick. Salt them and roll in in favourite spicery or seasonings for fish. Leave a whiptail in such look for 10 minutes. At this time clean and grate one big carrots. Shift it in a bowl and mix from 100 g of sour cream of average degree of fat content. Include an oven that it got warm before preparation of fish, and expose on it average temperature. Lay a baking tray a foil, put on it pieces of fish so that skin appeared below. Cover a whiptail with the prepared mix from sour cream and carrots. And densely inwrap all these ingredients in a foil. Bake within half an hour at a temperature +180os.
4. From a whiptail it is possible to make salad. Take 400 g of a fish fillet and bake it in an oven within 15 minutes. Cool and cut on thin and short strips. Boil 2 tubers of potatoes in a uniform and cut them straws. Chop as it is possible more small one bunch of greens of parsley. Clean one head of onions and cut thin half rings. Put in a salad bowl fish, potatoes, parsley and add 200 g of sauerkraut. Make sauce for salad. For this purpose in separate ware mix one tablespoon of grape vinegar and 4 tablespoons of vegetable oil, salt and pepper to taste. Fill in salad with sauce and carefully mix.
5. Prepare a whiptail on naked flame. Meat of this fish juicy and fat therefore on a lattice it will turn out especially tasty. Pickle fillet of a whiptail in salt, a black pepper, a small amount of olive oil and lemon juice. Add favourite spices, for example, fennel or rosemary – ideal herbs for fish on a shive. Mature fillet in marinade within 10 minutes, then fry on coals 10 minutes from each party. To a whiptail as a garnish it is possible to give the boiled Indian rice made on coals potatoes or grilled vegetables: paprika, zucchini, tomatoes. Decorate all with greens.
6. The useful dish will turn out if to bake a whiptail in a foil. To add to fish savors, use white dry wine for marinade. Put each piece on a single sheet of a foil, salt also a black pepper, water with a small amount of wine, inwrap a foil and let's fish become impregnated with marinade about 10 minutes. Then put in the oven warmed up to 180 wasps and prepare no more than 15 minutes – meat of a makrukus so gentle that this time will be enough. Give to a table with slices of a lemon and fresh greens.
7. Bake a whiptail with vegetables to receive at once both fish, and a light garnish. Just spread out fillet on the baking sheet laid by a foil, nearby put potatoes sliced thin, tomatoes of the small size, circles of zucchini and slices of a paprika. Salt everything, strew with spices, water with a small amount of olive oil and juice of a lemon. Bake in the oven warmed up to 200 wasps it is no more than 20 minutes.
8. From a whiptail it is possible to make also cutlets. And that they didn't break up when frying and turned out original on taste, use oat flakes as in addition ingredient. Small chop or miss 500 g of fillet of fish via the meat grinder, add 4 tablespoons of oat flakes, the crushed bulb, crude egg, greens, a mayonnaise spoon. Salt everything, pepper and properly mix, having a little beaten off. Leave a baking plate a cover for half an hour that flakes inflated. Then create from forcemeat of cutlet of the small size, moistening palms in water – then they won't stick to hands. Fry in vegetable oil to a ruddy crust and give to a table with soft mashed potatoes.